Cheesy Stuffed Crust Supreme Deep-Dish Pizza

Every so often, I get a kick out of looking at the National Day calendar, which reminds me of the non-official occasions I can choose to celebrate on a given day. For example, yesterday was Talk Like a Pirate Day, but I didn’t mark the occasion because that felt ridiculous.

Perhaps it is a bit of serendipity, or just coincidence (which my husband, Les, does not believe exists) that I discovered today, Sept. 20, is both National Pepperoni Pizza Day and National String Cheese Day. The two seemingly separate “events” are both going to be recognized with this insanely over-the-top deep-dish pizza that we made at our house a full three months ago. Sometimes, in the rush to get something else posted on the blog, I end up putting some delicious thing on the back burner. In this instance, it worked out, because this pizza, which I dubbed “Go Big or Go Home,” happens to be perfect for this day. The toppings included pepperoni, but also sausage, peppers, onions, mushrooms, tomatoes and a ton of cheese, and the Chicago-style crust had a circle of string cheese strips enclosed all around the edges.

So much Italian flavor in here and soooo much cheese!

We had been dreaming about a cheesy stuffed crust pizza for a while, but I had a hard time imagining how to keep thick mozzarella sticks secured inside the dough without making a square pie. My solution was to tear the string cheese into strips and then overlap the strings in layers all the way around. Why didn’t that occur to me sooner? It resulted in a perfectly cheesy, ooey-gooey pizza experience, and made it one of the most fun versions of a deep dish that we have made (so far 😉).


Ingredients

1 recipe deep dish pizza dough (see my previous post for Chicago Deep Dish or use your own)

3 Tbsp. extra virgin olive oil

5 sticks of mozzarella string cheese, pulled apart into about four strips for each

1 packed cup shredded whole milk mozzarella, divided

1/2 cup cooked Italian sausage (we used a spicy variety)

1/2 green bell pepper, chopped and sauteed

1/2 medium yellow onion, chopped and sauteed

About 20 pieces thinly sliced pepperoni

1/2 can San Marzano tomatoes, drained and squeezed by hand

A few spoonfuls of your favorite prepared pizza sauce

Several shakes of your favorite Italian seasoning blend


Instructions

  1. Preheat oven to 450° F, with oven rack in center position.
  2. Add olive oil to a 14-inch, deep dish pizza pan and swirl it around. Shape the pizza dough, leaving as much extra dough around the edges as possible.
  3. Arrange the strips of string cheese, overlapped so there is plenty of cheese thickness all the way around the edges of the pizza dough. Gently stretch and pull the edges of dough over the string cheese strips and press to seal it to the base of the dough. Portion half of the shredded mozzarella onto the base and use your hands to press it firmly into the base of the pizza and also to cover the stuffed crust seam.
  4. Layer on the cooked Italian sausage, then the peppers, onions and mushrooms. Arrange slices of pepperoni generously all over the pizza. Scatter the crushed canned tomatoes randomly over the pepperoni, and then drop a few spoons of pizza sauce in-between the tomatoes and spread it lightly.
  5. Sprinkle the pizza, including the dough around the edges, with your favorite Italian seasoning blend. Sprinkle the rest of the shredded mozzarella, along with any remaining strips of string cheese, on top of the pizza.
  6. Bake for 25 to 30 minutes, until crust is golden brown and filling is bubbling. The cheese will be lightly browned and bubbling also. Let the pizza cool in the pan for 8 minutes before transferring it to a pizza tray. We use a large pancake turner and a wide fish spatula to get under the pizza to move it. Alternatively, cut the pizza right in the pan and serve up the wedges.

See? Go big or go home!


What Makes Breakfast Better?

One of the websites I visit frequently for inspiration, or sometimes sheer amusement value, is the (U.S.) National Day Calendar, which announces quite matter-of-factly what we should be celebrating on a given day. This gave me a heads-up to plan for National S’mores Day, when I shared my adventures with this dessert pizza and this sweet sippin’ cocktail.


Though September has many standalone “days” worth celebrating, including:

6th – coffee ice cream day
9th – teddy bear day
16th – cinnamon raisin bread day
19th – talk like a pirate day
24th – cherries jubilee day
25th – one hit wonder day
28th – North Carolina day (because I love living here)

I am more appreciative of the monthlong celebrations that relate to food during September, and that’s where I will place my attention—I’m focusing on September as National Mushroom Month, Whole Grains Month and Better Breakfast Month. The latter of those three, better breakfast month, has left me wondering:

What makes breakfast “better?” I’m not sure who decides what that means.

Is a better breakfast one that is better for you? Or does breakfast become better when it’s fancier, or less common, or prettier, or tastier or more balanced—or what? We’ve been told all our lives that breakfast is “the most important meal of the day,” yet most of us skip through it without fanfare because it also happens to be the busiest time of day, especially if there are school-age children involved. The challenge of getting the kiddos off to school with the nutritional fuel their brains need is a tale as old as time, and COVID certainly isn’t helping this year. Even for adults, if any daily meal is prone to be routine and boring, it’s breakfast. Raise your hand if you eat the same thing for breakfast at least three times a week. Now raise your hand if you didn’t even bother to eat breakfast today. I’m guilty of that a lot. The most important meal of the day, yet so hard to manage.

At our house, weekends are better breakfast days, largely because my husband is not out the door at 7 am as he is Mondays through Fridays. By Saturday, we are ready for a slower-paced meal together, and although I wouldn’t label every weekend breakfast as special or better, we occasionally do some pretty fun things with this ever-important meal. I’ll share a few as the month rolls along—of the whimsical and the decadent, and hopefully even a few new ones on my bucket list. Until then, chew on these ideas for inspiration:

I’d also like to know what breakfast is about at your house. What makes it challenging, or what breakfast dishes do you look forward to on special occasions? Tell me in the comments section so I can have new inspiration, too. 🙂